Longtime SLO bakery opens new location near airport — with an expanded menu, tasting bar

A popular San Luis Obispo bakery has opened a new location near the San Luis Obispo County Regional Airport — featuring a spacious setting and a menu that goes beyond cold sandwiches on freshly baked bread.

Farmhouse House of Bread opened May 30 at 1025 Farmhouse Lane.

It’s taken over the restaurant portion of where the Farmhouse Corner Market organic restaurant and store used to be before it closed in January 2022. The former market area of the ground-floor location is now occupied by a second showroom for Basalt, a high-end furniture store.

For nearly three decades, owner Sheila McCann has offered high-quality baked goods at her flagship House of Bread bakery in San Luis Obispo. That original location opened on Higuera Street in 1996, then she moved it to 299 Marsh St. in 2009.

She has also franchised the business. There are House of Bread franchises from California and Nevada to Texas and Alaska.

“We bake all our products the way Grandma (Elizabeth McCann) made hers — by hand, using all-natural ingredients,” Sheila McCann wrote on House of Bread’s website.

Her grandmother’s photo has a place of honor at the Farmhouse restaurant.

McCann markets her bakery products at both stores by offering customers free slices of fresh hot bread to spread with butter or dip into herbed oil and giving them a free loaf after they’ve bought a dozen.

McCann runs both locations, does a podcast and teaches baking classes.

She credits Marsh Street manager Miku Sekiya and Farmhouse manager trainee and baker Jon East for helping her make it work without “losing my sanity.”

SLO business owner left legal career for baking

McCann, a Montana native who graduated from UC San Diego in 1990 worked as a public defender in San Luis Obispo before leaving the legal profession.

“I got burned out on all the negativity,” she said. “I wanted a business that I could feel good about selling the product and people would be happy to buy it. A win-win, positive, feel-good experience is what I wanted.”

Enter House of Bread.

“It was one of the best decisions I have made,” McCann said. “I still enjoy the bakery business … hard work, challenges and pushing myself outside of my comfort zone, be it mentally, physically or emotionally.”

McCann is also an avid endurance athlete.

“I have already done seven Ironman Triathlons, 100-mile mountain stage trail races, 200-mile bike races and a very cold 3-mile swim in the ocean in Alaska,” the 59-year-old said. “After about freezing to death, I decided I was done with the physical challenges.”

“My favorite thing to do is put 30 pounds on my back, go into the mountains and sleep on the dirt,” she added. “Once I get Farmhouse House of Bread organized and launched, I’m planning a long backpack trip.”

What’s the new House of Bread location like?

House of Bread and its sister Farmhouse store in San Luis Obispo share similar offerings of yeasted and quick breads, including two kinds of sourdough, rolls, coffeecakes, muffins, scones and croissants, plus cookies and some gluten-free products.

In 2009, McCann added cold sandwiches to the House of Bread menu and changed the name of her business to House of Bread Bakery Café, because, she said, “My customers wanted sandwiches.”

It’s still mostly a bakery, though, she explained, with some outdoor tables and no seating inside.

“The Marsh Street store is more utilitarian, more grab-and-go,” McCann said.

“Farmhouse is atmosphere plus bread theater with gorgeous architecture,” and a spacious, wide-open feel, she said.

“It’s a whole different customer experience,” she added, with lots of indoor and outdoor seating, racks filled with fresh-baked products, a tasting counter, beverage service area and more.

An open-kitchen concept at both stores gives customers a peek behind the bakery curtain, so to speak, and entices them with the aromas of yeast, butter, sugar and spices.

At Farmhouse, that openness includes a glass-enclosed “bread room,” in which products are shaped or cut in full view of customers.

Her staff of about 26 employees is divvied up pretty evenly between the two stores, she said, with a couple of them working at both places.

What’s on the Farmhouse menu?

In addition to the cold sandwiches already served at House of Bread, Farmhouse House of Bread’s menu features hot foods, such as grilled sandwiches, entrees and vegetables, toasts, soups, salads and desserts. McCann uses Boar’s Head meats and local produce.

Some of Farmhouse’s most popular sandwiches, she said, are the Red Pepper Cheese Steak on toasted cheesy bread and the Italian Grinder on toasted basil parmesan bread.

The Cranky Turkey sandwich with cream cheese and dried cranberries and the avocado quinoa protein salad also sell well.

Breakfast offerings include the egg-and-cheddar Sunrise Sandwich, quiches, frittatas and the Top of the Morning Avo Toast, which layers avocado, grilled egg and more on toasted prairie bread.

Pastries and cookies are a hit all day, especially with workers who stream in steadily from businesses in the surrounding buildings and the airport.

At Farmhouse, McCann inherited 12 taps from the previous restaurant and has expanded the beverage offerings to include draft beer, wine, hard kombucha and sparkling wine. She also offers all-natural sodas and double-filtered water.

Baker: Breads are safe for people with gluten sensitivity

According to McCann, all the House of Bread baked goods are made with the highest quality, chemical-free Montana wheat flour and no added vital wheat gluten.

That’s an ingredient used by many commercial bakers to add strength to their doughs, she said.

Some people who are sensitive to that protein, but who do not have celiac disease, can safely eat her regular products, McCann said.

“I give them a sample to try, and if it works for them, they come back later to buy,” she said. “Many of them have become loyal customers.”

Bakery owner gives back

McCann’s upbringing was very charity focused, she said, thanks to her mom.

For decades, McCann has continued volunteering and supporting this county’s needy families and those who need help.

Most recently, at Farmhouse, she’s been hosting guest bakers and bartenders, who donate their time and expertise to help raise money for their favorite nonprofits.

McCann gives 50% of each event’s profits to those charities.

On Wednesday, June 28, Aileen Loe and Christin O’Hara poured beverages at Farmhouse to raise money for Central Coast Concerned Mountain Bikers. The group works to “expand the network of sustainable and enjoyable trails” in San Luis Obispo County and to maintain trails currently in use, according to its website.

Farmhouse House of Bread

Farmhouse House of Bread is located directly across from the Airport Drive entrance to San Luis Obispo County Regional Airport.

Heading toward the airport on Broad Street from downtown San Luis Obispo, Farmhouse Lane is the first left turn past Airport Drive. Take the first right into the parking area, then look for the dark yellow section in the middle of the modern business building.

For details about Farmhouse House of Bread, call (805) 592-0255, email Bread@HouseofBread.com or visit the houseofbread.com. You can also follow the restaurant on Facebook, Instagram or YouTube.